Description
A delicious Raspberry Bread recipe that combines fresh raspberries with a moist and fluffy bread base.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1/4 cup powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, cream the softened butter until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the raspberries, being cautious not to crush them too much.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- For a lemon twist, add the zest of one lemon to the batter for a refreshing flavor.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Raspberry Bread, Raspberry Bread Recipe